Categories: Italian, Main Dish, Soup

Ingredients

• 3 1/2 cups beef broth or 3 1/2 cups vegetable broth
• 1 1/2 cups water
• 1 (16 ounce) can crushed tomatoes
• 1 teaspoon basil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 medium onion, chopped
• 1 large carrot, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup elbow macaroni
• salt and pepper
• 1/3 cup parmesan cheese

Directions

1. In 4qt covered saucepan, bring broth, water, tomatoes, and basil to a boil.

2. Add remaining ingredients except parmesan.

3. Reduce to medium and simmer covered until macaroni is al dente, about 12 minutes.

4. Serve with parmesan sprinkled on top.

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